Mung Bean Liquorice Soup

Why people make this soup

On a sweltering summer day, Nourilo finds 300 ml of mung bean soup wonderfully cooling — mung bean is a classic summer ingredient, traditionally used to clear heat, ease toxins and drain water. Paired with liquorice and simmered as a tea, it is traditionally regarded as helping the body clear a range of plant-based toxins. Nourilo once knew someone who ate a slightly green-skinned potato and felt their mouth go numb with chest tightness and nausea; on his suggestion they sipped mung bean and liquorice water and the discomfort eased after a couple of bowls. Still — if you’ve eaten or absorbed too much of anything toxic, you must go to hospital. Never take a risk.

Method

1. Soak and rinse the mung bean; rinse the liquorice.
2. Place both into a pot with 2.1 L of water.
3. Simmer for about 40 minutes until reduced to 1.2 L. Serve.

Nourilo’s Tips

Mung bean soup is cooling in nature, so don’t take it on an empty stomach. It can help clear toxins but may also weaken some medicines, so if you take herbal medicine, leave at least 2 hours between the two.